Ingredients
2 cups uncooked gemelli or spiral pasta1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped2 plum tomatoes, seeded and chopped1 medium ripe avocado, peeled and cubed1/4 cup grated Romano cheeseDRESSING:1/4 cup canola oil2 tablespoons lime juice1 tablespoon minced fresh cilantro1-1/2 teaspoons grated lime zest1/2 teaspoon kosher salt1/2 teaspoon freshly ground pepper
Preparation
Cook pasta according to package directions. Drain; rinse with cold water.
In a large bowl, combine pasta, artichoke hearts, tomatoes, avocado and cheese. In a small bowl, whisk dressing ingredients. Pour over pasta mixture; toss gently to combine. Refrigerate, covered, until serving.
